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"Life, liberty and the prosciutto of happiness."
- La Quercia.
Lookout Italy, some of the best tasting prosciutto in the world is coming out of ... Iowa.
WHO
Herb and Kathy Eckhouse founded La Quercia (pronounced La Kwair–cha) in their house a decade ago, drying pork in their guest bedroom. Today, chefs like Mario Batali, Michael White, Ana Sortun, Jose Garces, and Charlie Trotter use the silky artisan cured meats on their menus.
WHAT
La Quercia is the first in America to make the centuries old tradition dry cured meat from acorn fed pork. Their salumi (not all acorn fed) include prosciutto, coppa, speck, pancetta, guanciale, and lardo.
WHY
La Quercia means "oak" in Italian. The oak is the state tree of Iowa, which is a great provider of acorns. Acorns are super saturated with protein, fat and carbohydrates and are the perfect food for happy pigs. All of the pork they use is pasture-raised, antibiotic and hormone free, from farms run by farmers they know personally.
WHERE
You can buy directly from La Quercia, at Whole Foods, or at these other stores and restaurants.
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